Panzanella

Name: Panzanella
Yield: 1
Ingredients: 1 stale ciabatta loaf, baguette, or any artisanal crusty bread 3 large heirloom tomatoes 2 pint of cherry or grape tomatoes 1 large cucumber 1/4 red onion 20 leaves of basil 1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 1 tablespoon salt 1 teaspoon freshly ground black pepper; 1 mozzarella; 1 olive

0 mins

Total time

1

Serving

3

Ingredients

Enable cook mode

Ingredients

1 stale ciabatta loaf, baguette, or any artisanal crusty bread 3 large heirloom tomatoes 2 pint of cherry or grape tomatoes 1 large cucumber 1/4 red onion 20 leaves of basil 1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 1 tablespoon salt 1 teaspoon freshly ground black pepper

mozzarella

olive

Directions

Step 1

Tear stale bread into bite-sized pieces. If using fresh bread, slice, and drizzle with olive oil. Toast until golden brown and set aside to cool. Cut heirloom tomatoes into wedges and halve cherry tomatoes. Stripe and slice the cucumber in half. Remove seeds and slice into half-moon shapes. Thinly slice the red onion. Toss the vegetables and bread together in a large bowl. Pour in extra virgin olive oil and red wine vinegar. Season with salt and pepper. Mix until everything is well combined. Let sit for at least 30 minutes to let the bread soften and soak up the tomato juices and dressing.

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